I have an Urquell Clone and a Sweet Potato Alt that I want to keg prime. Since both are ready to go to secondary and lagering, are there any problems with adding the priming sugar when I rack? Was going to shoot for 2.4 volumes of CO2, while lagering at 32 deg F. Will the yeast be able to do their job at that low temperature?

Was going to do something like this: 1) Clean/sanitize kegs 2) Add priming sugar (Promash says 1.86 oz of corn sugar to get desired level at 32*F) 3) Rack beer 4) Close keg and hit it with some CO2 to get a good seal 5) Wait impatiently

If you are going to use priming sugar the beer needs to be at a suitable temperature for the yeast. Expect it to take several weeks at 45-50 F. I agree that force carbonating a keg is quicker and more predictable.

My carefully considered opinion is that CO2 is CO2, whether from priming sugar or force carbonation. I do agree that all carbonation seems to take some time to become well dispersed throughout the beer, which means that even force carbonated beer is at its best after a week or so. But you are free to try it both ways and decide for yourself.

Alright, I'll split the difference... I'll force carb both of these since they'll be cold... but my next bitter is getting keg primed. As for the sludge, my first glass or two always has one kind of debris or another in it, so I'm not too concerned about that.

Mr. Anderson: if you'd be so kind, could you see my thread titled "My kolsch ain't carbonated right" and give me your $0.02. I was hoping you would chime in there and hopefully straighten me out.

In my experience, simply priming a well-lagered beer isn't enough, unless you're very patient. And it doesn't sound like you are. Bitter is a much better choice.Greg Beron Culver City Home Brewing Supply www.brewsupply.com